Quick Pumpkin and Kale Risotto + Arancini

I don’t often develop savory recipes for the blog, but when I do it’s really fun. Recipe testing = making dinner. How convenient! As much as I’d like to, I can’t exactly eat chocolate chip cookies for dinner. Robert and I have enjoyed this risotto many times as I developed it, and we were definitely not upset about it.

Here’s a secret for you: I had never made risotto before creating this recipe. Why, you ask? Because it takes too long. It’s still on my bucket list of things to make, preferably on a lazy Saturday evening while sipping wine and listening to a podcast, but it hasn’t actually happened yet. I’ve wanted to for a while now, but it’s something you have to plan ahead for a little bit, and I think I was also a little scared to screw it up as a novice.

When Veetee Rice reached out to me about working together, I wondered what it would be like to make a “cheater’s” risotto with ready-to-go rice like theirs. As it turns out, it’s SUPER EASY and SUPER FAST. And this particular pumpkin version is really cozy and delicious. Eating it is like wrapping yourself in a warm fall blanket of tastiness.

Here are some tips for this recipe, although it’s not hard at all: Prep everything before you start sautéing. This comes together very quickly once you start putting things in the pan, kind of like a fried rice. Just have it all prepped so the different components can get dumped in every few minutes.

Also, don’t skip the toasted pecans – they’re key to this recipe. They add that crunch factor and a different kind of sweet-savoriness. This risotto is great as a side dish but would also be wonderful topped with some roasted chicken and brussels sprouts. One night we made a stir fry with the leftovers and some pulled chicken we had, plus some onions and other various veggies. You can totally give this new life as leftovers because it’s already packed with flavor.

Speaking of leftovers, I’ve also provided instructions for how to take your leftover risotto and turn it into arancini, aka little balls of risotto dipped in bread crumbs and baked until golden brown. They’re wonderful dunked in warm marinara sauce, and it’s a fun way to turn the risotto into something completely different.

I developed this recipe for the Virtual Pumpkin Party, a fun blogger party I started last year when I shared my pumpkin ginger cookies. Which, by the way, is still one of my favorite recipes. I haven’t made them yet this year, so I need to fix that soon.

The idea behind this pumpkin party is to acknowledge that the internet gets bombarded with pumpkin stuff around this time of year, so let’s embrace it and run with it, pushing ourselves to come up with new and fun ways to use up fresh pumpkin or canned pumpkin, depending on what you have or prefer to use. Aimee from the gorgeous Twigg Studios blog helped me to round up the troops this year, and we have just over 100 bloggers participating. Crazy! That’s a ton of pumpkin recipes, and these people did not disappoint. We have everything from hummus to popsicles to dumplings to cocktails. (By the way, thank you SO much to everyone who participated – you guys are the best!)

Place the pecans on a baking sheet and toast in a 275-degree oven for 5-10 minutes, until fragrant and browned. Let them cool down for a few minutes and then roughly chop them. Set aside.

Meanwhile, heat about 2 tbsp of olive oil in a large skillet over medium heat. Add the sage leaves to the pan and spread them out. Fry until crispy, using tongs to flip them over occasionally. This should only take a few minutes. Set aside on a paper towel-lined plate to drain. Once they've cooled, give them a rough chop and set aside.

Add more oil back to the skillet if it seems too dry and turn the heat to medium. Add the leek and cook for about 3 minutes until softened, stirring occasionally.

Add the garlic and cook for another minute while stirring. Add the wine and cook until it's cooked off.

Add the rice, ¼ cup stock, kale and nutmeg. Cook for 2-3 minutes, stirring constantly to break up the rice and incorporate everything. Add more stock if it seems too dry.

Add the pumpkin, mascarpone and parmesan. Stir until combined and warmed through.

Stir in a portion of the chopped sage. Salt to taste. Remove from the heat.

Serve warm, topped with toasted pecans and crispy sage.

To make the arancini:

Heat the oven to 400°F and line a baking sheet with parchment paper.

Place the panko bread crumbs on a large plate or shallow bowl.

Scoop a tbsp-sized amount of the risotto and form it into a ball. Roll in the bread crumbs and place on the baking sheet. Continue with the rest of the risotto.

Comments

Wow two recipes in one post! You know what? I’ve never made risotto either since I find it challenging. I’m so tempted by your pumpkin version though. Will have to try it!
Also, I’d like to thank you Sara for holding this pumpkin party! There are lots of amazing pumpkin recipes to check out now!

Hey Sara! I’m with you girl, any recipe that can be streamlined and made easier is a favorite of mine! I love this. I honestly can’t remember the last time I made risotto…it is a major timesink and best reserved for a super lazy, cold, winter day when all you do is chill in your pj’s and stir a pot! It can be very satisfying, though.

With that said, I LOVE the fact that you used a simpler method! And arancini leftovers…I mean how can you go wrong with little nuggets of fried rice and cheese? LOL Gorgeous, Sara.

Thank you once again for hosting such a fabulous line-up of food bloggers for the second annual Virtual Pumpkin Party! You rock. <3

I can’t believe that I have never made risotto either! This recipe may be the first one I try because it sounds way too good not to.
All of this pumpkin love is so great!! So happy to be a part of it & thanks to YOU for making it happen!
xo

Yay girl! Love risotto and I make it all the time at home (I actually cheat and I bake it so it doesn’t require that much work!). Love the idea of making these tasty little arancini balls with the leftovers. I need to get on that! Thanks for organizing us all. High fives for pumpkin mania!

crispy fried sage leaves and pumpkin?! this sounds amazing! i can’t wait to try making this. aaaand all of the other delicious pumpkin recipes. thank you for organizing the #virtualpumpkinparty! i’m excited to check out everyone’s recipes!

Thanks for organizing an epic party celebrating all things pumpkin! I love this recipe, and while I have made risotto, I’ve always wanted to make arancini after watching certain episodes of Top Chef, but I’ve never gotten around to it! I think this recipe will fix that right up ;) Happy #virtualpumpkinparty xoxo

Give me ALL the risotto! I used to not make risotto at ALL, but once I discovered the oven baked version, it’s become a favorite in our house. I love that you added pecans, totally making this this week! Also, arancini are AMAZING, so into those fried balls of goodness! Thanks for organizing girl! xoxo

Gosh I cannot believe risotto hasn’t graced your kitchen before!! I get it though, it is a real labour of love. I’m much more a savoury girl, I wish there was a way I could trade you risotto for one of your many delicious looking sweet treats! Thanks for having me involved with the #virtualpumpkinparty I’m super excited to be sitting down and look through them all :)

Leftover risotto -> arancini??? GENIUS!
Thank you so much for putting everything together again for this year’s #VirtualPumpkinParty!!! I’m having so much fun today reading what everyone’s come up with. You are seriously the best, Sara<3

Oh man, I love risotto. I’ve made it only twice, and yeah, it takes for-ev-er!!! I am definitely checking out Veetee. And thank you so much for putting this together, I am loving seeing everyone’s recipes!!

Oh yes I hope you can get your hands on some Veetee Rice! It’s truly fantastic – we just used some again last night for a quick dinner with roasted veggies and a ginger-carrot sauce. It’s so great to have on hand when you just don’t have it in you to make a pot of rice.

Thank you for hosting such a fun virtual party, I’m loving everyone’s recipes! Including this one because not only does it look crazy delicious but the fact that it’s so quick and easy makes it pretty much perfect. I love ready-made rice for this reason, always so handy to have a few packets for quick meals like this.

Thank you for organizing such an epic party! This recipe is reminding me that it’s been way too long since we’ve had risotto, and arancini is our favorite way to enjoy any leftovers too (if it lasts that long, hehe)!

Happy #VirtualPumpkinParty!!! This recipe looks super tasty :) I don’t mind making risotto from scratch, but this quick method is definitely interesting. Need to pick up a couple packages of the rice for the pantry! Thanks again for organizing.

love this quick risotto with all the PLANTS! and toasted pecans for that extra crunch.
genius idea with the leftovers. how fun to serve for a party. like this epic one you threw today! all the love. xo

Thanks Amanda! I did try to shove some greens and whatnot into this risotto .. I kept increasing the amount of kale I used. It adds a nice green flavor and of course I love those pops of color it adds to the dish. Thanks for joining in! xoxo

A FALL BLANKET OF TASTINESS. YES.
This look beautiful Sara! So cozy and wonderfully creative, especially with the use of the leftovers!!!
Thanks for hosting this wonderful event again, it’s such a fun time! Totally made my Monday <3

incredible round up this year Sara! I love the idea for this risotto. Quick risotto does sound kind of dangerous to my risotto loving soul though… I think the amount of work it takes to make traditional risotto is what keeps my obsession in control…I might be in serious trouble now, hehe

Haha I can see how the time factor would be a mechanism to keep you from eating too much of it …. that’s how I am with most desserts. :-) (But yet I still find the time to make a lot of them …. haha). Thanks for the love, and I still owe you an email! xoxo

I made risotto for the first time on for a Valentine’s dinner…if I can do it, so can you! Though I love this quick version and the addition of pumpkin even more. I can’t wait to try it! Thanks so much for putting this together. It’s been so much fun! :)

How did you never come to one of my risotto dinners in college?? I made it almost every week! It’s totally not as scary as you think – you are a way better cook then me and probably actually measure things. I think measuring is overrated.

I have no idea!! That makes me so sad now. I was probably too busy in the senior studio or something. :-\ Measuring is definitely overrated when it comes to “cooking,” but I’m all about it when it comes to baking. As long as you know when to care and when not to care, you’re good to go. ;-)

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